Blessy's Kitchen: Mutton Daleem/ Mutton Porridge/ Mutton Stew/ Arabic Mutton Stew

Daleem is a rich stew made with either chicken, mutton, or beef including various dals. This is a slow-cooked delicacy usually enjoyed during ramzan season. When you master this, it can be enjoyed any day! Making daleem takes a lot of time and manpower. Since this recipe is a home-style version it can be done slightly quick and the outcome is satisfactory. It is healthy and tasty. So let's get started..

To Make This Recipe You'll Need :

Mutton (boneless)	500 grams + 100 grams bones
Ginger garlic paste	1 ½ Tablespoon
Green chili paste	1 ½ Tablespoon
Onions sliced & fried	4 medium
Lemon juice	3 to 4 Tablespoons
Ghee/ clarified butter	½ cup
Salt	to taste
Fried cashews (optional)	As needed
Oil (or) ghee	As needed to cook the mutton

For the Daleem masala powder :

Kabab Chini/ tailed pepper	1 teaspoon
Shahi Jeera	1 teaspoon
Green cardamom	8 nos
Cinnamon sticks	2 nos
Peppercorns	1 teaspoon - 2 tsps.
Cloves	6 – 7 (or) 1 teaspoon
Cumin/ Jeera	2 teaspoons

Here's the picture for you, if you're not familiar with the spices.

For the dals :

Moong dal / yellow lentils	1 teaspoon
Urad dal	1 teaspoon
Barley	1 teaspoon
Chana dal/split Bengal gram	1 teaspoon
Almonds/ badam	10 nos
Pistachio nuts	10 nos
Oats (any variety)	1/4^th cup
Dalia/ Broken wheat	½ cup

Here's the picture of dals and nuts if you're not familiar with :

Method :

1. Begin by making the masala powder for the daleem.

2. Make the dal and nut powder.

3. In a cooker add oil (or) ghee and add the mutton, ginger garlic paste, green chili paste, salt, and the daleem masala powder, add enough water and cook until the meat is cooked well. The meat should be super soft. In a pressure cooker, it takes around 7 to 8 whistles.

4. Now, separate the mutton and the bones. Keep the bones stock safe in the cooker.

5. Shread the muton pieces using a fork. (Just the way you pull the meat for pulled sandwiches)

6. Return the meat to the cooker.

7. Add the dal and nut powder and add enough water for it to cook.

8. After the cooking of powder/ flour is done, start mashing it with a wooden hand masher or any heavy spoon which can serve this purpose. The idea to mash this is to give the daleem its signature texture, the shreds of the meat. This will take about half an hour.

9. Now add half of the fried onions to the daleem, mix it, add ghee, mix it well and finally add the lemon juice and mix well.. (when I say, mix well, it's about bashing the meat into strands)

10. Once you're happy with the texture of your daleem , serve it with fried onions, cashews, and boiled eggs.

Pictorial :

Begin by making the masala powder for the daleem.

Daleem masala powder is ready.

Make the dal and nut powder.

Dal and nut powder is ready.

In a cooker add oil (or) ghee and add the mutton

ginger-garlic paste,

green chili paste

salt

daleem masala powder (add the entire masala)

add enough water and pressure cook until done.

Now, separate the mutton and the bones. Keep the bones stock safe in the cooker.

Shread the muton pieces using a fork. (Just the way you pull the meat for pulled sandwiches)

Return the meat to the cooker.

Add the dal and nut powder and add enough water for it to cook.

(This is how it looks with the raw flours)

After the cooking of powder/ flour is done, start mashing it with a wooden hand masher or any heavy spoon which can serve this purpose. The idea to mash this is to give the daleem its signature texture, the shreds of the meat. This will take about half an hour.